Go Back
Close up of a square piece of no bake apple butte cheesecake
Print Recipe

Apple Butter No Bake Cheesecake with Spiced Graham Cracker Crust

A creamy no-bake cheesecake with swirls of apple butter is a great option for a fall dessert.
Prep Time20 minutes
Chill Time3 hours
Course: Dessert
Cuisine: American
Keyword: apple, apple butter, apple cheesecake, no bake, no bake cheesecake
Servings: 9 servings
Author: Crystal

Equipment

  • Stand or hand mixer
  • Square baking pan
  • Rubber spatula
  • parchment paper
  • Skewer
  • Food processor
  • Mixing bowl

Ingredients

Biscoff Cookie Crust

  • 15 plain graham crackers
  • 1 ½ tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • dash ground nutmeg
  • 9 tablespoons unsalted butter melted

Cheesecake Filling

  • 2 8 ounce packages cream cheese room temperature
  • ½ teaspoon ground cinnamon
  • dash nutmeg
  • 4 tablespoons powdered sugar
  • ¼ cup fresh lemon juice
  • ¼ cup heavy cream
  • 1 ½ teaspoon vanilla extract
  • ½ cup apple butter
  • ½ cup apple butter for garnish

Instructions

For the crust

  • Place all ingredients, excluding the butter, into a food processor. Pulse into fine crumbs, then pour into a medium sized bowl.
  • Pour the melted butter in with the crumbs. Gently mix with a spoon or rubber spatula.
  • Line the inside of a square baking pan with parchment paper, leaving extra parchment paper hanging off the sides.
  • Pour the crumb mixture into the bottom of the pan, evenly pressing it into the bottom of the pan with the spoon, or bottom of a small cup.
  • Refrigerate for at least 10 minutes. Make the cheesecake filling while the crust is in the fridge.

For the cheesecake filling

  • Using the whip attachment on a stand mixer or hand mixer, whip the cream cheese on medium speed until smooth with no lumps, for about 2 minutes. Scrape down the cream cheese from the inside of the bowl with a rubber spatula, and whip for 1 more minute.
  • Add the remaining ingredients, excluding the apple butter. Whip on low speed for 1 minute. Scrape down the filling again, and whip on low for 1 more minute.

Cheesecake assembly

  • Remove the cookie crust from the fridge.
  • Pour half of the cheesecake filling into the crust. Spread evenly using the rubber spatula.
  • Using half of the apple butter garnish, drop several small dollops onto the filling. With a skewer or tip of a knife, gently swirl the apple butter back and forth into the cheesecake filling.
  • Pour the remaining cheesecake filling into the pan and spread evenly with the spatula. Dollop with the remaining apple butter and swirl with the skewer.
  • Refrigerate uncovered for 3 hours, until set. Once the filling has set, the cheesecake can be covered with plastic wrap.

To serve

  • Remove cheesecake from the fridge.
  • While holding 2 sides of the parchment paper that’s hanging off the side of the pan, carefully lift the cheesecake out of the pan and place onto a cutting board.
  • Warm a sharp knife under hot water. Cut the cheesecake into 9 squares, or to desired serving size.

Notes

Any flavor of graham crackers can be used.
A premade graham cracker crust can be used instead of homemade. 
Light brown or granulated sugar can be replaced for dark brown sugar in the crust.